I found this recipe in the newspaper. This is reportedly "THE" original recipe for REAL Coney Island Sauce.

Les Fuller of Niles, Illinois, is a food scientist involved in product development who worked at one time for Wolf Brand Chili Company, owned by Quaker Oats Company. He has applied scientific methods and the know-how of years of eating Coney Islands to break the secret of the Coney Island Sauce topping on hot dogs.


LES FULLER'S CONEY ISLAND SAUCE

¼ Cup Olive oil
¾ lb. Ground beef (70% lean)
1 8 oz. can of tomato sauce
4 Dried chile pods, finely ground
3 Large cloves of garlic, mashed
1½ tsp. Sugar
½ tsp. Turmeric
½ tsp. Oregano
½ tsp. Cumin
½ tsp. Paprika
1½ tsp. Cornstarch
¼ Cup Water


1) Heat oil in skillet. Fry beef for 3 minutes, breaking it up well.
2) Add remaining ingredients except the cornstarch & water.
3) Cover and simmer for 20 minutes, stirring frequently to prevent sticking or burning.
4) Add just enough water, if necessary, to keep the mixture "flow-able".
5) Mix cornstarch thoroughly with the water. Add the meat mixture.
6) Mix the mixture and simmer, stirring, for about 10 minutes until desired thickness is achieved. Serve over hot dogs with minced onion & mustard.

AUTHOR'S NOTE: Most recipes that claim to duplicate genuine Coney Island Sauce call for cinnamon, cloves, allspice, etc. With turmeric, Fuller is right on the mark for that elusive flavor secret.

The above seems to be a tad light in some of the essentials.

More to my liking. JMHO

Original Greek Coney Sauce

1 pound Ground beef
1 cup lard
1 medium Onion(s), diced
1/3 cup Chili powder
2 teaspoons Paprika
1 teaspoon Black pepper, coarsely ground
1 teaspoon Garlic powder
1 teaspoon Cumin powder
1 teaspoon Allspice
1 teaspoon Basil, dried
1 teaspoon Salt
1/2 teaspoon Oregano, dried

PREPARATION:
To get the right consistency, cover the meat with water and soak, in the
fridge, for about 30 minutes. Then take a fork and break up any remaining
chunks. Drain the water and go on to browning. You will have some water
while browning but it will slowly steam off.
Brown beef, onion and shortening.
Add remaining ingredients.
Simmer for 2 hours. You may have to add some water.

A cup of lard!!?? On a dog? Dang Denny. Go for it man!

Makes ya regular and it is a fat.

Know fat Know flavor. No fat no flavor

More like 18-20 dawgs.

Luv them SOB's
(belch!)

Word!!

P.S. Coney Sauce ain't got no tomato in it!

Mike

still wondering why one would would ruin a GOOD frank.

Yup.

that looks like a great recipe...

damn, we can't agree on a single thing, can we.

Needs some cardamom, just a little, for me. Quarter tsp. for 2 pounds ground beef so just a pinch for above.

As I mentioned in my original post, I found this recipe for Coney Sauce in the newspaper and it claimed to be "THE" original Coney Sauce. Actually, it appears to me to be a "kissin' cousin" to Cincinnati Chili.

Personally, I never use Coney Sauce. I merely posted Les Fuller's Coney Sauce for the member's information and benefit.

I prefer my hot dogs (aka "Tube Steaks") with lotsa onions & yellow mustard along with some good ol' A&W Root Beer.


Strength & Honor...

Ron T.

For "Flint style" Coney Sauce they use ground beef heart and rendered beef tallow. Ground beef was used for hamburgers

sounds good to me

Ron T that is the best way!

Just made a batch of hot dog chili. Pretty close to Ron T's posted recipe with a few mods.

1lb of beef
Sub catsup for tomato sauce
Sub 4 tbs of chili powder for pods
Double the cumin
1/2 tsp of Celery salt
Cayenne, salt, and blk pepper to taste

Came out pretty good.

Now for some slaw to top the chili dogs with!

I'm not a real hot dog fan but the wife being from Rhode Island has pointed out the popularity of the "New York System" that is in fact a very Rhode Island thing.

http://olneyvillenewyorksystem.com/make-our-wiener-sauce-at-home/

Now my sister in laws mother (keep up with that!) did mail me package of their seasoning mix but it appears it's mostly along the lines of this.

1 pound of ground beef
½ cup of chopped onion
1 teaspoon of cumin
1 teaspoon of paprika
1 teaspoon of celery salt
1 teaspoon of red chili powder
2 teaspoons of dry mustard
½ teaspoon of allspice
2 teaspoons of salt
1 cup of water

Thats doesn't seem too far off some other recipes posted here.

One should never confuse a Coney dog with a chili dog. Sacrilege with severe penalties.

Anyone can turn out a chili dog but a true Coney dog is artful.

I just like a good dog smothered in ketchup .....

No one over five years of age should put ketchup on a dog.

Mustard only please. Or here lately, I've had a jar of Wickles Jalapeno Relish, and it works in combination with the mustard for a spicy kick.

I just put mustard, onion, relish and ketchup on a jalapeno cheese sausage this morning, and I feel pretty good about myself!

Mike

I saw Ron T started this thread some time ago. Ron's been gone for a while now. He was a good guy and an even better friend. I got to share a breakfast with him up in Dubois Pennsylvania when we matched up over the deer opener a few years back. I was so shocked to hear Ron had died. Man, he was a good guy. So many of our members have passed on, it's hard to even remember some of the names. To Ron and the others, rest assured, we will sit around a campfire agin some time and swap lies and renew old friendships.

Sheetz dogs chilli, nacho cheese, relish and onion. Need at least 2.

Tums on the side

We will try your receipe Mooner, been making the A&W one off the net. Good, but I want better.

+1

real deal from SSE

Ingredients
1‐1/4 lb 80/20 ground chuck
5 Koegel Viennas
1 Tbs shortening or lard
1 Tbs unsalted butter
1 tsp minced garlic
1 Tbs prepared yellow mustard
6 oz tomato sauce
6 oz water
3 Tbs mild chili powder
Kosher salt and ground pepper
Equipment
1 12ʺ skillet
1 colander
1 meat grinder
1 8ʺ x 8ʺ glass dish
1 2‐quart sauce pan
Lid for 2‐quart sauce pan
Brown the ground chuck in the skillet till itʹs nice and
tender. Dump it into the colander and let it drain. Push
on the browned meat in the colander with the back of a
spoon until most the grease is out, and then dump the
meat into the sauce pan.
Install discs onto the front of the meat grinder for a
fairly small grind and grind the hot dogs into the glass
dish. After digging the rest of the ground hot dogs out
of the inside of the grinder, add the ground hot dogs to
the browned meat.
With the exception of the chili powder and the salt and
pepper, add the remaining ingredients to the sauce
pan and mix it all as completely as possibly. Start heat‐
ing the sauce on the stove over medium heat. When it
comes to a simmer, cover the saucepan, set the burner
for low heat, and let the sauce simmer for 20 minutes,
stirring occasionally to prevent scorching. Add the
chili powder to the sauce and stir it in well. Check the
flavor of the sauce and add the salt and pepper to
taste.
Cover the sauce again and let it simmer another 10
minutes to let the flavor develop before serving on
grilled Koegel Viennas in natural casings on decent
(not wimpy) steamed buns, all topped with a squiggle
of a rich yellow prepared mustard and some chopped
onion
… or on nacho chips with cheese and jalapeños

TTT

sometimes you just need a coney dog

These two threads are killing me!

+1

And that's the secret to good coney sauce............ground hotdogs! And of course it has to be served on good natural cased dog (Koegles Viennas) that pops when you bite it.

ALL of the recipes are missing the cinnamon and nutmeg....

Thank God!

Save those for your berry cobbler.

I love cinnamon, but for fuggs sake, keep that schit outta chili!

+2

I have a recipe from an old A&W root beer stand I have used for years that is very similar but includes chopped onion and green bell pepper.

Koegels hotdogs are the best hot dogs made, period!